Table 6.

Effect of microwave treatment on water absorption and oil absorption capacity of protein in food.

Species	WAC (ml)	OAC (ml)	References
Rice bran	0.2↓	0.1↑	(100)
Red bean flour	0.889↑	0.308↑	(101)
Wheat flour	1.173↓	0.419↑	(101)
Haleem wheat flour	0.139↑	0.02↓	(101)
Indian horse chestnut	3.88↑		(14)
Potato	3.62↑	0.078↓	(12)
Lotus seed	69.8↑		(4)